Smokin' for 1st time

cansmoke

Smoking Fanatic

Original poster

Jul 21, 2012

679

951

Hamilton, Ontario

• May 20, 2013

• #1

I am using a CharGriller Outlaw with Firebox.

I've been able after two hours to keep the temp between 175 and 200.  how can I get the temp to 225 or is that too hot/

We have ribs in the main chamber.

Outside air temp 80F with low breeze.

 

so ms smoker

Master of the Pit

OTBS Member

Dec 20, 2010

1,874

42

Gulfport, MS

• May 20, 2013

• #2

  225-250 would be excellent for ribs! First, have you calibrated your therms? And are you using the factory ones. Also, placement of the probes. You need an accurate one at grate level to know the actual temp. Just a few things to check.

   Mike

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• May 20, 2013

• #3

So MS Smoker said:

  225-250 would be excellent for ribs! First, have you calibrated your therms? And are you using the factory ones. Also, placement of the probes. You need an accurate one at grate level to know the actual temp. Just a few things to check.

   Mike

Click to expand...

What Mike said!

Need good probes.  I have a CG w/ SFB myself and I remember that one issue was that the charcoal creates a lot of ash and you have to empty the ash pan frequently.  You might also try leaving the ash pan cracked open for a little more air flow!  Do yourself a favor and build a little charcoal basket, this will improve the operation of your CG considerably.

Good luck

Bill

 

cansmoke

Smoking Fanatic

Original poster

Thread starter

Jul 21, 2012

679

951

Hamilton, Ontario

• May 23, 2013

• #4

So an update....Whatever I did worked. I need to figure a few things out as;

a) used a lot of charcoal and want to figure out a better way of adding charcoal.

b) need to find hot & cold spot.  The last 3 ribs were not done and had to be tossed.

Anyone baked a potatoe in low & slow? If so, how. The dern thing was barely cooked after 4 hours.

 

so ms smoker

Master of the Pit

OTBS Member

Dec 20, 2010

1,874

42

Gulfport, MS

• May 23, 2013

• #5

  The area closest to the fire box will be much hotter than the other end. I use a pan of water on the grate in that spot as a heat sink. First, I would put potatoes there to cook all the way through. Second, If you spritz or wrap the ribs at some point, rotate them end to end at that time.  Otherwise one end will be done and the other not so much. Hope this helps.

   Mike

 

tbjoebbq ss

Fire Starter

Mar 25, 2013

67

10

Lakeland, FL

• May 23, 2013

• #6

I would even consider putting the potatoes wrapped in foil in the fire box.  I have done that many times when cooking on the weber or on a camp fire.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• May 25, 2013

• #7

Try this...http://www.smokingmeatforums.com/a/stickburning101

Keep in touch and let us know you success.